london fog recipe
The Best london fog recipe
I love that this recipe is also surprisingly healthy for how good it tastes. The key is balancing the sugar with a little extra richness from the cream and butter, but the base is just whole wheat flour and fresh tea leaves. It’s got a good dose of antioxidants from the Earl Grey, and the vanilla adds a natural sweetness without needing too much refined sugar. My husband always says it’s the perfect dessert for when we’re watching a movie or just relaxing after a long day—no one feels guilty about eating it, and it’s something you can make in bulk and freeze for later. Plus, it’s a great way to use up leftover tea bags, which is always a win in my book. And honestly? It’s the kind of thing that feels like a treat but isn’t a splurge, which is why it’s always in my rotation. Whether it’s for a casual Sunday afternoon or a little something extra at a holiday gathering, it never disappoints.
Classic London Fog (Tea Sandwich)
A light and fluffy sandwich made with a buttery shortbread dough and a creamy tea-infused filling inspired by the iconic London Fog. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, softened
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- Pinch of salt
- 1 cup strong brewed Earl Grey tea, cooled
- ½ cup heavy cream
- 1 tbsp honey
- 1 tsp vanilla extract
- Pinch of cinnamon
👨🍳Directions
-
1
Preheat oven to 350°F (175°C). In a large bowl, cream together softened butter and sugar until light and fluffy. Add egg and vanilla, mixing well. -
2
Gradually add flour and salt, mixing until a dough forms. Turn onto a lightly floured surface, knead lightly, then roll out to ¼-inch thickness. -
3
Brush dough lightly with melted butter. In a separate bowl, whisk together cooled Earl Grey tea, heavy cream, honey, vanilla, and cinnamon. -
4
Spread the tea mixture evenly over the dough. Roll up tightly, then slice into ½-inch thick rounds. -
5
Bake on a parchment-lined baking sheet at 350°F (175°C) for 12-15 minutes until golden brown.
🔧Equipment
- Mixing bowls
- Rolling pin
- Pastry brush
- Cutting board
- Oven
- Knife
- Rolling pin
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra flavor, add a pinch of lemon zest to the tea mixture.
- Use a mix of Earl Grey and chamomile tea for a milder taste.
- Store leftovers in an airtight container for up to 3 days.
Substitutions
- Replace heavy cream with coconut cream for a dairy-free option.
- Substitute honey with maple syrup if preferred.
Watch Video Of How Classic London Fog (Tea Sandwich) Works
❓ Frequently Asked Questions About London Fog (Tea Sandwich)
1. What is the origin of the London Fog recipe, and why is it traditionally made with just two ingredients?
The London Fog is a classic British tea blend that originated in the 19th century, often associated with the foggy streets of London. The simple two-ingredient version (Earl Grey tea and milk) became popular because it was easy to prepare and comforting, especially during the cold, damp weather. The Earl Grey’s bergamot flavor pairs perfectly with the creamy milk, creating a nostalgic, aromatic drink that remains a timeless favorite.
2. How do I properly steep the tea leaves to get the best flavor without making it too strong or weak?
For a balanced London Fog, steep 1 tea bag (or 1 tsp loose-leaf Earl Grey) in 1 cup (240ml) of hot water (just off boil, around 90–95°C/195–205°F) for 3–5 minutes. If using loose leaves, use a tea infuser or strainer. Avoid boiling water, as it can make the bergamot taste bitter. For a stronger brew, steep longer; for a lighter flavor, reduce the time slightly. Adding a splash of milk (about 1–2 tbsp) at the end enhances the aroma without overpowering the tea.
3. Can I substitute Earl Grey tea with another type of tea, and if so, what are some good alternatives?
While Earl Grey is the traditional choice, you can experiment with other floral or citrus-infused teas for a similar effect. Good substitutes include:
– English Breakfast (for a stronger, more robust base)
– Jasmine tea (for a sweeter, floral twist)
– Chamomile (for a milder, soothing version)
– Lapsang Souchong (smoky alternative, though less common)
Always adjust steeping time and milk ratio to taste. Avoid overly strong or herbal teas, as they may clash with the milk’s creaminess.
4. What’s the secret to making the perfect creamy London Fog without it curdling or separating?
To avoid curdling, use whole milk (not skim or plant-based) and add it just before serving—not while steeping. Heat the milk gently (do not boil) and pour it into the tea slowly while stirring. For extra smoothness, you can also:
– Use a small amount of heavy cream (1–2 tsp) mixed into the milk.
– Sweeten lightly with honey or sugar (½–1 tsp) to balance flavors.
If the mixture separates slightly, stir well before drinking—it should reintegrate naturally.
5. How can I make a larger batch of London Fog for sharing, and what’s the best way to serve it?
For a large batch (4–6 cups), steep 4–5 tea bags (or 2 tbsp loose leaves) in 4 cups (960ml) of hot water for 4–5 minutes. Stir in ½ cup (120ml) of warm milk (or more, depending on preference) and sweeten to taste. Serve in mugs with a splash of milk or as a hot chocolate alternative by adding cocoa powder or marshmallows. For presentation, garnish with a bergamot twist (if you have one) or a sprinkle of cinnamon. Keep it warm in a double boiler or insulated pitcher if reheating.
